Chocolate Chip Cheesecake Brownies

My obsession with cheesecake continues.  I knew that I would love this recipe even before I made it!  Unfortunately, there is no way to skinny this recipe up at all.  You could buy fat free cream cheese to make yourself feel a little better.  But I promise it is worth every bite.  And I may or may not have had one for breakfast.  They are that good!  

Rating: stars  Difficulty of Recipe: 3 stars
How I changed it:  Instead of buying the store bought cookie mix, I made the Best Chocolate Chip cookie recipe.  But if you are looking for easy then go with the store bought kind!
Things I would do differently next time: Nothing
Will I make it again?  Yes
Recipe adapted from Mommy’s Kitchen

Cookie Crust Ingredients:
(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)

1 cup brown sugar


1 cup sugar 

1/2 cup butter
1/2 cup oil 


1 tsp. baking soda 

1 tsp. salt 

1 tsp. baking powder 

1 tsp. vanilla 

3 cups flour 

milk chocolate chips 


1 – (8 oz.) packages of regular Cream Cheese, room temperature (I softened mine in microwave and mixed in the sugar and egg so it poured easily over crust)
1 – egg

1/4 – cup granulated sugar
1/2 – tsp. vanilla extract
Preheat oven to 350 degrees. 
Cream butter, oil and sugars. Add eggs and beat until fluffy.  Mix in the rest of the ingredients.  Put half of the dough mix in  the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂


Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc…
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